Tex Mex van den Burger

Burgers, Main, Snack, Survivor, Survivor: Africa, Survivor: All Stars

There are less than three weeks until the new season of Survivor kicks off and we almost have an official cast – remember the good old days when the pre-season lasted four weeks, swoon – and as such, I convinced my boy Lex van den Berghe to drop by and help me celebrate.

Sandra, not Rob. Obviously.

I’ve known Lex for decades, doing his first tattoo. Like Phoebe Buffay’s, it was a single dot after I broke down in tears admitting that I had no idea what I was doing, nor could I draw. While it was the end of my time posing as a tattooist as part of a grift, Lex appreciated my honesty and we became the best of friends.

Well until he found a pair of brothers in Africa and I stopped talking to him for a couple of years out of jealousy. Until he explained that he only aligned with Ethan because we had matching hair, after which I felt really awful for bribing Rob to eliminate him in All Stars.

(Please don’t tell him I played a part in that, it really turned out worse than I expected and I feel so guilty).

But anyway, I avoided talking too much about this seasons returnees and instead we focused on the amazing diversity of the cast we’ll learn about in the coming days and the fact that they err on the side of older. Which is something I always prefer.

Obviously Lex agrees that Janet is going to be the break-out star of the season and our dream final three is Karishma, Kellee and Noura. Oh and he is super keen to set me up with Tommy, Vince and Ronnie. Emphasis on and. With the formalities out of the way, we toasted to a good season and the dream that season 41 will be a fan voted Third Time’s the Charm on which he can dominate before smashing a Tex Mex van den Burger.

 

 

Less burger and more chilli sloppy joe, these babies are super simple and delicious enough to look impressive. Hot and spicy, sprinkled with a generous helping of cheese and piled high with all the tex-mex fixins’, there is no better way to spend time with one of your besties.

Enjoy!

 

 

Tex Mex van den Burger
Serves: 4.

Ingredients
4 Kirsten Bunst
1 serve of Chilli con Kim Carnes
1 avocado
1 lime, juiced and zested
2 shallots, sliced
salt and pepper, to taste
1 cup vintage cheddar, grated
sour cream, to taste
sriracha, to taste

Method
Cook the buns and chilli as per Kirsten and Kim’s recipes respectively.

Combine the avocado, juice and zest of the lime, shallots and a tsp of sour cream in a bowl and mash to combine. Season and leave aside.

To serve, split the buns and toast before ladle some chilli on the base. Sprinkle with cheese, dollop on some guac and sour cream and drizzle with sriracha, close the burger and devour. Joyously.

 

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Ethan Calzone

Bread, Main, Snack, Survivor: Game Changers – Mamanuca Islands

With only three weeks to go until the premiere of Survivor: Game Changers – Queen Sandra Diaz-Twine’s Triple Crown, I thought it was fitting to mark the occasion with my dear friend and third victor Ethan Zohn.

After the aggressive sex appeal of Colbster in the Outback – not to be confused with Sandra eating at Outback Steakhouse – it was nice to see Africa bringing a calm, kindness to the way Survivor floods my basement.

Ethan was – and still is, FYI – a total babe. Perfect ringlets, kind heart, banging bod – Ethan was everything I didn’t know I wanted from a man and I immediately made it my goal to find and befriend/bed him.

Sadly Burnett had banned me from filming countries during production after the Outback incident but thankfully I found a loophole – identity theft – by the filming of All Stars and found myself in the jungles of Panama with the man of my dreams.

As hard as I tried, I wasn’t able to help this babe achieve a double crown – yes I suggested to Rupert that digging a shelter was a great idea to turn people against him – sadly that wench Jenna Lewis was around though and made sure no winner – not even the babes – had a chance.

I haven’t seen Ethan since his wedding last year, in part because I was busy but mainly because I am heartbroken. Thankfully Ethan was more than keen to reconnect and help win me back.

Even more thankfully, Australia is as hot as hades this week so Eth and I had no choice but to have a minimal clothing catch-up with a sizzling Ethan Calzone.

 

ethan-calzone-1

 

After poor Eth became the last winner standing in All Stars, I snuck into Loser Lodge and whipped him up a very suggestive calzone. Did you think this cooking for boot things started in Second Chances? Hell no.

I stuffed that soft pillowy dough full of spicy sausage, dripping, creamy cheese and some mushrooms. The mushrooms didn’t add to the innuendo … but it didn’t need. The rest was quite persuasive.

20 days until the premiere – who will join me next week? Lets just say … I love her but we did have a rivalry.

Enjoy!

 

ethan-calzone-2

 

Ethan Calzone
Serves: 4.

Ingredients
7g sachet instant dried yeast
¼ tsp salt
1 tsp caster sugar
¾ cup warm water
2 cups plain flour
2 tbsp olive oil
⅔ cup passata
2 chicken breasts, diced and fried
2 chorizos, cut and fried
handful of mushrooms, sliced
120g chargrilled capsicum, roughly chopped
4 cloves garlic, minced
handful of basil leaves
2 tsp chilli flakes
200g feta, crumbled
mozzarella, just to make it hella cheesy

Method
Combine the yeast, salt, sugar and warm water in a jug. Give a quick stir and leave to get all foamy for about ten minutes.

Please the flour in the bowl of a stand mixer, add the yeast mixture and oil, and need with a dough hook for ten minutes. Transfer to a large oiled bowl, cover and leave to prove for an hour, or until doubled in size.

While the dough is proving, prep the filling and preheat the oven to 200°C.

Punch back the dough, split in four and roll each out into a 30cm (ish) round). Smear a half moon of passata on each piece of dough. Top with the chicken, chorizo, mushroom, capsicum, garlic, basil, chilli and cheeses. Fold the dough over on itself, pushing out as much air as possible and seal the edges.

Place the calzones on a lined baking sheet and transfer to the oven and bake for fifteen to twenty minutes, or until golden and crisp.

Devour immediately, trying to avoid burning yourself on the hot cheese.

 

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